Nice to do,picking apples from the tree, our tree gave a lot of apples, only the peel was a little damaged, it had brown spots. But when you peel the apples you see a nice juicy apple. So I decided what to do with this apples, so I made apple sauce, apple pie and apple chutney. Making apple pie with my son is making a mess in the kitchen, but you see how proud he was when the pie came out of the oven. And I am proud of the apple chutney (just to stay into the chutney mood)
And you can make it also now, you must wait 3-4 weeks after making it and when you wait longer, they say the chutney becomes better and better. Thanks for the recipe
Ingredients for 6 little jars of chutney
1,5 kilogram of apples, cut in squares
6 cloves of garlic (pressed)
150 grams of raisins
4 decilitre of apple vinegar
150 gram of sucanat (unrefined sugar)
1,5 teaspoon of cinnamon powder
1,5 teaspoon of Celtic sea salt
1,5 teaspoon of chilli flakes
1 teaspoon of clove powder
1 teaspoon grated fresh nutmeg
3 red onions cut in pieces
Lets make the chutney………….
Get the cooking pan and put in the vinegar,garlic, apples, onions and rasins. Heat up the pan and stir while heating the apples. When the apples are ‘boiling’ put in the spices (clove,cinnamon,nutmeg,chilli flakes, salt) and sucanat.
Let this mixture simmer for about 45 minutes, stir once in a while, and when the mixture is getting thick it will be ready to put into the cleaned jars.
Get the jars and an easy spoon to lead the mixture into the jars. Fill the jars till the top and put on the lid. I always put the jar upside down, so the jar will stand for cooling down on the lid. This is because of the vacuum effect. When you open the jar 3 weeks later you will hear the PLOP sound :). The chutney is ready to cool down and to store into the fridge for 3 weeks and after 3 weeks you can open the jar and enjoy the taste of the apple chutney!